The beautiful weather we are having here in Cape Town just makes me so excited for the summer months ahead. This the PERFECT summer picnic or lunch-outside-on-the-stoep (veranda) tart. Sweet red onion marmalade and roasted peppers, salty goat's cheese, soft filling, crunchy pastry - all complemented perfectly by a sunny day under the trees with a cold glass of wine and a fresh side salad.
It looks like a lot of work, but it's much simpler than it seems and totally worth the little bit of effort!
You can also divide your mixture up between smaller tart tins and make these great little individual tarts (great for picnics or a starter!)
Yield: One 23cm tart
Preparation time: 15 minutes
Cooking time: 55 minutes
250g cake flour, plus extra for dusting
1 tsp salt
150g butter, chopped into pieces
1 XL egg, beaten
1 tbsp milk
3 red peppers
1 garlic clove, crushed
30ml (6tbs) olive oil
2 red onions, thinly sliced
15ml (3tbs) balsamic vinegar
400g courgettes/zucchinis/baby marrows, sliced into ribbons with your vegetable peeler
200g goats' cheese/chevin
3 tsp chopped fresh thyme, plus extra for garnish
3 XL eggs, beaten
150ml natural yoghurt (double cream gives the creamiest taste!)
Salt and freshly ground black pepper
- Sift the flour and salt into a large mixing bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.
Make a well in the centre and add the rest of the ingredients. Again, using your fingertips, mix together to make a smooth dough.
Turn the pastry out on to a lightly floured surface and knead lightly for two or three times. Cover with clingfilm and chill for at least 30 minutes before using.
In the mean time cut the peppers into quarter and remove the seeds. Place on a roasting tray with garlic and drizzle over 2 tablespoons of olive oil.
Roast in preheated oven at 180’C for 20 minutes or until peppers are nice and soft.
Place 2 tablespoons of olive oil in a saucepan over low heat and add the onion. Cook for 5-10 minutes or until it begins to soften then add the balsamic vinegar. Cook for a further 10-15 minutes on low until all the vinegar has reduced and you are left with a lovely sticky red onion marmalade.
In a separate pan, place 2 tablespoons of olive oil and fry off your courgette ribbons until lightly golden.
Remove peppers and set aside.
Remove onions and set aside.
Once rested and chilled sufficiently, roll the pastry out to about 1/2cm thick on a lightly floured surface to about 6cm larger than your tin.
Grease the tin and then lift the pastry over a rolling pin and lightly drape over the tin.
Gently lift the edges of the pastry upwards and ease into position. Press firmly, but gently into place, ensuring no gaps.
Turn any excess pastry outwards over the rim of the tin then run the rolling pin over the top of the pastry cause so any excess is cut off. Smooth any rough edges with the side of a blunt knife.
Prick the base of the pastry case with a fork. Chill in the refrigerator for 15 minutes to help prevent shrinkage.
Place baking paper over the base and fill with baking beans or dry beans or rice to weigh it down.
Bake in a preheated oven at 180’C for 10-15 minutes until the case is just set then remove the greaseproof and baking beans and cook empty for a further 10 minutes until lightly golden and dry. Leave in the tin.
Spread red onions evenly over the base of the pastry case.
Arrange the red peppers on top followed by the courgettes and then the goats’ cheese.
Sprinkle with thyme.
Mix the eggs and yoghurt together in a jug and season well with salt and pepper.
Place the tart on a baking tray then pour in the egg mixture.
Bake in the oven for 25-30 minutes or until the tart is set and golden.